Griddle Recipe: Crab Cakes
The biggest challenge when preparing multiple portions is that the first portion is often cold or dried out by the time the food is ready. It’s impossible to cook this recipe of eight crab cakes in one pan on the oven. However, using the griddle to prepare the crab cakes will lessen the cooking time and have dinner ready in an instant.
- Either one pound fresh, pasteurized backfin lump crabmeat or jumbo lump
- One and a quarter cups of fresh bread crumbs, toasted, and crumbled
- One and a half teaspoon Old Bay Seasoning
- One and a half teaspoon Dijon mustard
- Half a teaspoon of Worcestershire sauce
- A quarter cup of mayonnaise
- One teaspoon lemon juice
- One tablespoon flat-leaf parsley (chopped)
- Two tablespoons butter (unsalted)
- One tablespoon olive oil
- Lemon wedges
- One egg
- If necessary, drain the crabmeat and pick through for shells and set aside in a bowl.
- Whip the eggs, a quarter teaspoon of salt, lemon juice, Old Bay seasoning, Worcestershire sauce, and mayonnaise in a bowl.
- Pour the mixture over the crab and mix gently with your fingers until well mixed. Avoid over mixing.
- Add parsley and breadcrumbs to the mixture gently. Do not mash or break the mixture. Cover and refrigerate for one to three hours.
- Brush the griddle with olive oil and butter, then heat to medium. Shape the mixture into one-inch-thick cakes. Add the cake to the griddle then the butter starts to form bubbles.
- Cook the crab cakes until golden brown on the lower side.
- Reduce the heat and flip the cakes. Continue to cook for four to five minutes until the other side is well grilled.
Serve with a cold drink of your choice and lemon wedges to squeeze over the cakes. For more information on more delicious recipes, contact us